pot roast- on the stove?
I have a recipe for pot roast that calls for braising it in the oven at 300, covered, for 2 hours.
However, all of my pans with lids have plastic handles and I'm concerned that they'll melt if they're in the oven for that long. Do you think I could do it on the stove set on low and just keep an eye on it with no discernable loss of quality?
If anyone's interested, I'm planning on making the Newcastle Pot Roast from this month's Cooking Light (password required):
From my experience in a test kitchen (I once witnessed two stews that were cooked side-by-side, one on the stove as your describe and the other in the oven) I would guess that it does make a difference. Somehow, because the oven heat is so evenly distributed, the braising liquid reduces into a much more viscous, lush texture in the oven than on the stove, where it will stay a bit more watery. Of course it will still turn out perfectly all right on the stove, but it won't be quite as good.
I wasn't able to get into the cooking-light site, but would it be possible for you to use a double layer of aluminum of foil and crimp it is a lid for your oven proof pan?
If you have to make a pot roast on the stove I would use a lower temp, and extend the cooking time by at least 45 minutes. The stove top will be a much more direct heat method and you also need to make sure you have plenty of liquid, or it will burn.
Agree with the other posters. The oven really is a better way to go since you get much more even heat. I've made a pot roast(and other roast too) on stove top. They do require more cooking time and arent as moist, plus you will have to turn them from time to time. A cover made from foil (and if you like, you can put a piece of parchment under the foil) and then tightly close, will work on any pan or even a 9x 13 baking pan, in the oven just fine. Hope you have a great roast!
On the stove top is my preferred way of making pot roast. Turns out great every time. Much easier to keep your eye on it and add liquid as needed.